Are you interested in a career with a food or agricultural business? If so, the food and agricultural business minor is designed for you. This minor gives you the opportunity to select core business courses that are relevant to your personal and career interests, and take courses that specifically equip you to better understand the particular characteristics of food or agricultural sectors in the United States and abroad. Career opportunities exist in food processing, marketing and distribution, the production and marketing of agricultural products, and the businesses that support food and agricultural enterprises.
Who’s eligible for the food and agricultural business minor?
All Cornell undergraduates except students enrolled Dyson, and any majors that include overlap of two or more core courses.
How many credits are required?
15 core credits on topics like the business and economics of food, agribusiness finance, accounting, management, and more. In addition, 3 credits in microeconomics.
I’m interested. What’s next?
After reviewing the requirements below and our Policies and FAQs page, you can begin the process using the Business Minors Dashboard.
This minor requires 3 credits in microeconomics. We recommend taking this course before taking the minor’s core requirements and require it to be completed by your sixth semester. A letter grade of a C or better is required.
The minor’s requirements (15 credits) must be fulfilled by taking the courses from the list below. Please note that 9 credits must be SC Johnson College of Business courses, which include any course code of AEM, HADM, NBA, or NCC. Of the courses taken, at least 2 of the 5 courses need to be 3000 level or above. You may not double count courses across the categories below. In the general business and management category, only 1 course may be taken per area.
A letter grade of a C or better is required.
Transfer courses are not permitted for core requirements. Students may not “double count” courses that overlap with the other business minors – the courses you choose may only count toward one minor.
Two of the following courses are required. Only one course per category may be taken:
Catering and Special Events Management – SP 24 n/a | FA 23
Featured Course: Business and Economics of Food
AEM 2310 – This course will examine the food system from an economic and business perspective. In the first part of the course, students will study the key economic and regulatory elements that affect the production of food. The second section will focus on the business aspects of food and beverage processing, distribution and retailing, and the material in the final section will focus on a range of contemporary business and economic issues that are relevant to consumers of food and beverages.